Tuna Melt Recipe

Drain the canned albacore thoroughly: open the cans and press the tuna lightly with the back of a spoon to remove excess liquid, then transfer to a medium mixing bowl and flake with a fork into bite-sized pieces.

Add the mayonnaise, Dijon mustard, minced red onion, diced celery, lemon juice, salt, and black pepper to the bowl with the tuna. Stir until evenly combined but still slightly chunky. Taste and adjust seasoning (more salt, pepper, or lemon) if needed. If using, fold in chopped parsley or chives.

Preheat your broiler on high (or set oven to highest broil setting). Position an oven rack about 6 inches from the broiler element. Alternatively, preheat a skillet over medium heat if you prefer pan-toasting.

Prepare English muffins

Split the English muffins and spread a thin layer of softened butter on the cut sides. Place the muffins cut-side up on a rimmed baking sheet (or skillet).

Layer tuna and tomato

Divide the tuna salad evenly among the 4 muffin bottoms, mounding it slightly but keeping it contained to the muffin area. Place 2–3 thin tomato slices over the tuna on each muffin. Lightly season the tomato with a pinch of freshly ground black pepper (and a tiny pinch of salt, if desired).

Top with cheese and broil

Distribute the cheddar evenly over the tomato-tuna stacks (about 1.5 oz per sandwich). Slide the baking sheet under the broiler and broil 2–4 minutes, watching closely, until the cheese is melted and bubbly and edges are lightly browned. If using a skillet, cover the pan with a lid and cook over low-medium heat 3–5 minutes until cheese melts.

Finish and serve

Remove from the oven or skillet. Place the buttered muffin tops on the sandwiches or serve them on the side. Let rest 1 minute, then serve warm. If desired, garnish with extra chopped parsley or chives.